Citrus- Beet Salad
This is one of my favorite salads and it is full of seasonal flavor. I have made this several times this year with soup, bread or a gourmet meal. It compliments so many dishes!
Citrus Beet Salad
3 roasted beets
1-2 clementines peeled and divided
tablespoon fresh chopped chives
1/4 cup of cranberries
1/4 cup of crumbled goat cheese
top with maple roasted walnuts and citrus dressing
See recipes below.
Maple Roasted Walnuts
Take approximately 1/2 cup of walnuts and 2 tsp of real maples syrup. Sautee in skillet over med/high heat until walnuts begin to brown. Let cool and then sprinkle on salad.
You can store these in the fridge and use for salads, oatmeal, snacks anytime.
Pre-heat oven to 400 degrees
Trim the tails and greens and thoroughly scrub. Rub beets with olive oil and place is casserole dish.
Cover with foil.
Bake for about 50 minutes.
Remove from oven and let them cool enough to remove the skins. They should slide right off. You can serve them cool or warm. I prefer warm.
2 tbsp red wine vinegar
1/4 cup olive oil
1/4 cup of fresh orange juice
1/2 tsp salt
1/4 tsp pepper
1 minced garlic clove
1/2 tsp orange zest
Place all ingredients in mason jar. Shake and pour.
*This dressing will need to refrigerated. The olive oil will harden in fridge. You can set it out to warm before serving again or microwave for a few seconds.